In a large bowl combine the flour, salt, curry powder and gheera.

In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.

To the flour, add the yeast mixture and enough water to make a slightly firm dough.

Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.

For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water.

Sauté for a few minutes.

Add the channa, stir to coat well and cook for five minutes.

Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).

When the channa is finished it should be moist and soft.

Add pepper sauce and season to taste with additional salt if desired.

To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.

Use oil to moisten palms of your hands so that the dough won’t stick to them 🙂

Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper

When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, covering with another to form a sandwich.